Amazing Stuffed Lamb Rack

I love lamb…it is definitely one my favourite protein sources, especially on the bone. It’s so rich, tasty and easy to work with.

This recipe was adapted from a Jamie Oliver recipe so you know it’s going to be good. It’s decadent enough to serve for a dinner party but simple enough to do on a Tuesday night in too…my kind of recipe. Enjoy!

Amazing Stuffed Lamb Rack

1 x 8 bone lamb rack untrimmed

100g feta cheese

10 semi dried tomatoes

10 black olives

3 sprigs of fresh rosemary

3 cloves of garlic

Small bunch of flat leaf parsley

Seasonal vegetables for roasting – I used carrot & pumpkin

Preparing lamb rack –

Remove most of the fat from the back of the rack, leaving a little for flavour. Bones should be french trimmed – best to ask the butcher to do this prior. Cut between the bones and through the eye of the lamb, leaving 1cm of meat still attached to the bottom.

Stuffing – finely chop parsley, semi-dried tomatoes and olives and mix them together with crumbled feta in a bowl. Add some pepper if you need to and put this mixture between lamb eye and the bones (see pic below). Tie it tightly in 5 places with kitchen string.

Amazing stuffed lamb rack

Veges – Cut vegetables and throw into a roasting dish. Cut them into relatively small pieces so they cook at the same time as the lamb.

Marinate – Finely chop rosemary and garlic, mix with a little oil if you need to (I didn’t as I had enough fat on the meat to get me through) and rub all over the lamb and fat. Cover and put in the fridge for at least 1 hour before cooking. Don’t forget to let the meat sit at room temperature before roasting.

Cooking – preheat oven to 190 degrees while you rest your lamb out of the fridge to bring to room temperature. Place lamb on top of veges in roasting dish. Cooking time will vary on weight and oven. Mine was medium rare in approximately 45 minutes. A rough guide to testing how cooked it is, is to squeeze it, if it’s soft it’s rare, firm is well done. Once cooked to your liking, remove rack from oven to rest for 5-10 minutes.

Serve approximately 2 bones per person on top of the roasted veges.

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